Crush tortilla chips and place 1/2 in the bottom of a 13x9 inch casserole dish.
Brown ground beef in a skillet over medium-high heat. Drain. Add both enchilada sauces and cream of mushroom soup.
Layer 1/2 of the beef mixture over chips. Sprinkle with 1/2 the Mexican cheese and 1/2 the Queso cheese.
Place the rest of the chips over the cheese, then again layer with the remaining meat mixture and the remaining cheese.
Bake in your preheated oven for about 15 minutes, until cheese is melted and bubbly.
Wow, I'd made this once before a pretty long time ago, but my husband requested it again..and I literally had to dig the recipe out and dust it off! SOO glad I did! This stuff is really, really good! And did I mention it will have your belly growling ALL day long while it sits in the crock-pot?
What more can a girl ask for? Easy ingredients, easy to make...easy, easy, easy!
Ingredients:
4 medium potatoes, cubed
2 medium carrots, coarsley chopped
2 celery ribs, chopped
1 cup chopped onion
3/4 cup chopped green pepper
2 lbs fresh bratwurst links, cut into 1-inch slices
1/2 cup chicken broth
1 tsp salt
1 tsp dried basil
1/2 tsp pepper
2 cups half-and-half cream
3 tsp cornstarch
3 tsp water
Directions:
In a slow-cooker, combine the potatoes, carrots, celery, onion and green pepper. Top with the bratwurst slices. Combine the broth, salt, basil, and pepper; pour over top. Cover and cook on low for 7 hours or until vegetables are tender and sausage is no longer pink.
Stir in cream. Combine cornstarch and water until smooth; stir into stew. Cover and cook on HIGH for 30 minutes or until gravy has thickened.
Serves 8
Frosting:
1 pkg *8oz* cream cheese, room temperature
1 box (16 oz) confectioners sugar
1/2 cup (1 stick) unsalted butter, softened
2 tsp vanilla extract
Directions:
Heat oven to 350° F. Butter two 9-inch round baking pans.
For the Cake:
In a medium bowl, stir together the flour, sugar, baking powder, baking soda, salt, cinnamon, & nutmeg. In a large bowl, beat the eggs lightly to combine, and then whisk in the oil. Add the dry ingredients to the wet ingredients and stir to combine. Stir in the carrots, pecans and if using, the raisins.
Divide the batter evenly between the two pans. Bake at 350° for 30 to 35 minutes or until a toothpick inserted near center comes out clean. Cool pans on rack for 5 minutes. Remove cakes directly to rack to cool completely.
For the Frosting:
In a large bowl, beat together the cream cheese, confectioners sugar, butter & vanilla. Spread the frosting between the layers and on the sides and top of the cake. Store covered in the refrigerator for up to 5 days. Bring to room temperature before serving.
Ingredients:
1 lb. ground beef, pork, chicken, or lamb ( i usually use pork or beef, but you can use any of these meats or a combination of 2- you can also throw some finely diced shrimp in there too!)
salt & pepper to taste
1/4 cup roasted red pepppers, diced Very Fine
1/2 small can mushrooms stems & pieces, diced Very fine
1 small onion, diced Very fine
2 cloves garlic, diced very fine
1/2 cup matchstick carrots, finely chopped
1/2 tsp crushed red pepper flakes
1/2 tsp Worcestershire Sauce
1 small bundle bean thread noodles *usually found in 3 bundle pkgs
1 pkg Lumpia wrappers, usually found in the frozen section
24 oz Peanut oil, for frying (you can use vegetable oil if preferable)
Directions:
Brown your meat in a skillet, making sure to crumble it into very small pieces. Add the vegetables to the meat and cook for a minute or two, until vegetables are tender. Drain. Return meat mixture back to skillet and season with salt, pepper, crushed red pepper flakes and Worcestershire. Remove from heat.
While meat is browning, boil the bean thread noodles until done. Drain and using kitchen scissors, cut into small pieces.
In a large bowl, combine the meat mixture and the bean thread noodles.
Prepare your skillet with the peanut oil and heat oil at medium-high heat until hot.
Wrap your Lumpia. Remember that you only need about a tablespoon's worth of meat mixture in each wrap...they will get Overfull very easily. Follow the wrapping directions on the pkg or box.
If your oil is hot, start frying the lumpia. They cook VERY quickly in the hot oil. When they are brown, turn them over. Once the lumpia is crispy everywhere, remove it from the oil to drain on a paper towel lined plate.
This recipe is alot of work, but the end result is just FABULOUS. I usually serve these with some Asian style Noodles
Ingredients:
1 tube Jumbo butter biscuits
1 1/2 lbs chicken breast tenders, diced
3 tbsp butter
2 ribs celery and greens, chopped
1 medium onion, chopped
1 large carrot, peeled and diced
salt & pepper
2 tsp poultry seasoning
3 tbsp all-purpose flour
1 cup shredded, frozen hashbrown potatoes
1 pint half-and-half or cream
1 quart chicken stock
1/4 tsp nutmeg
1 cup frozen peas
Directions:
Preheat oven and Bake biscuits according to their package directions.
In a soup pot over medium-high heat, cook the chicken in butter for 2 minutes, then add the vegetables. Season with salt, pepper and poultry seasoning. Cook for 5 minutes and then add the flour. Cook for about a minute and then whisk in half-and-half as well as the chicken stock. Add potatoes and nutmeg. Bring soup to a boil, then reduce heat and simmer for 10 minutes. Add peas. Cook for a minute or two, until the peas are warm throughout.
Ladle into bowls and top with a butter biscuit!
Ingredients:
1 large can tamales, wrappers removed
1 regular can chili without beans
1 (8oz) box Velveeta, cubed
1/4 cup salsa
1 small can sliced black olives
1/2 cup shredded cheddar cheese
Directions:
In a large bowl, mash the tamales and mix them with the chili, salsa and Velveeta. Spread mixture into a baking dish top with cheddar cheese and olives. Bake, covered for 20 minutes at 350° F or until heated through.
Or- for parties- mix everything in your crockpot and set the temp to low.
Serve with tortilla chips...REALLY good too in flour tortilla shells....roll it up like a burrito
this is the best stuff ever! Really.......it is
Ingredients:
2 (8oz) pkgs cream cheese, softened
1 envelope dry taco seasoning
2 tbsp milk
1-2 tbsp salsa
2 tsp chili powder
1 (15 oz) can refried beans
Toppings:
Shredded lettuce
chopped tomato
shredded cheddar cheese
diced green onions
sliced black olives
Directions:
In a large mixing bowl, combine cheese, taco seasoning, milk, salsa, & chili powder. Combine well and spread into the bottom of a casserole or serving dish.
Layer the refried beans over the cream cheese mixture, spread evenly. Refrigerate the dip for about an hour, until it sets.
Top it off with your favorite toppings and serve with tortilla chips.
Ingredients:
1 large Hass ripe Avacado, peeled & pitted
2 tsp fresh lime juice
2 tbsp chopped fresh cilantro
1/4 cup finely chopped red onions
2 cloves minced garlic
1 Serrano chili, seeded & chopped
1/4 tsp salt
Directions:
Mash up avacado with fork or an electric mixer. Add remaining ingredients. Mix well. Serve chilled with tortilla chips.
Note: This stuff is the BOMB!
**For as long as I've been alive, my mom has made this cheese ball for Christmas every year. It is the #1 staple, the #1 MUST HAVE at our table (which is usually Loaded with food). Christmas just wouldn't be Christmas without it.. Enjoy!
Ingredients:
2 cups all-purpose flour
2 1/2 tsp baking powder
1/2 tsp salt
1 cup milk
1 tsp vanilla
1 1/2 cups plus 3 tbsp sugar, divided
1/2 cup (1 stick) butter, softened
3 eggs
Redi-Whip
2 quarts fresh strawberries, sliced
Directions:
Preheat oven to 350° F. Spray 18 standard muffin cups with nonstick cooking spray.
Combine flour, baking powder and salt in medium bowl. Combine milk and vanilla in measuring cup. Beat 1 1/2 cups sugar and butter in large bowl with an electric mixer until creamy. Add eggs, one at a time, beating well after each addition. Add flour mixture alternately with milk mixture, beating until well blended. Spoon batter into prepared muffin cups, filling about 3/4 full.
Bake 18-20 minutes or until toothpick inserted into centers comes out clean. Cool cupcakes in pans on wire racks for 10 minutes. Remove from pans; cool completely on wire racks.
Cut cupcakes in half crosswise. Top wach bottom half with about 2 tbsp Redi-Whip and strawberries. Top with top half of cupcake. Garnish top with more Redi-Whip and strawberries.
Kris is always changing this recipe around, and making the salad a bit different everytime, but I will give you the main ingredients and let you play around with it as you like. Note: this salad is seriously so good that I could eat it EVERY night!
** Greek Seasoning can be found at Wal-Mart
Ingredients:
>1 cup flour
>2/3 cup vegetable oil
>1/2 cup chopped onion
>1/2 cup chopped green pepper
>1 1/2 stalks celery, diced
>2 cloves garlic, minced
>2 lbs. boneless, skinless chicken thighs, cubed
>6 cups water
>1 pkg. smoked sausage (hot or original)
>Salt & Pepper to taste
>1 bag frozen sliced okra (optional)
>Cajun Seasoning to taste
>Additional Seasonings: chili powder, chipotle seasoning, File Seasoning, Cumin, crushed red pepper flakes, couple shakes hot sauce, garlic powder, season salt & Paprika>Hot Cooked Rice - about 6-8 servings worth
Directions:
Prepare okra first *if using* - add about an inch of oil to a skillet or pan and fry okra to remove filmy taste. Only a couple of minutes. Remove from pan to cool and drain. Set aside
In a large saucepan, combine the flour and oil and cook over medium-low heat for about 20 minutes or until mixture is caramel-colored. Stir constantly to keep from burning.
Add onion, green pepper, celery, garlic and okra to the rue. Cook 5 minutes. Add chicken, sausage, water and seasonings to the pot. Bring to a boil. Reduce heat to medium-low, cover and simmer about one hour or until chicken is done and no longer pink. Ladle gumbo over rice and serve with a bakery roll.
Ingredients:
1 can(15 oz) cannellini beans, rinsed & drained
1/2 cup roasted red peppers, drained & coarsely chopped
3 tbsp fresh lemon juice
2 garlic cloves, cloarsely chopped
2 tbsp extra virgin olive oil
1/2 tsp cayenne pepper
1/2 tsp salt
1/2 tsp freshly ground black pepper
1 cup (4 oz) crumbled feta cheese, plus extra for garnish
1 tbsp chopped fresh oregano or 1 tsp dried
Directions:
Combine beans, peppers, lemon juice, garlic, oil, cayenne, salt & black pepper in the bowl of a food processor fitted with a metal blade. Process until smooth.
Add the feta and oregano and pulse to combine. Transfer to a small bowl and garnish with extra feta.
Chill until ready to serve.
Serve with Toasted Pita Chips
Ingredients:
>2 tsp beef bouillon granules
>1 (12 oz) jar homestyle cream of chicken gravy
>2 cups cooked chicken, chopped
>1 (9oz) box frozen spinach, thawed & excess liquid squeezed out
>1 cup cooked white rice
>1 (11 oz) can corn kernels, drained
>2 frozen puff pastry sheets, thawed
>1/2 cup hot water
Directions:
Preheat oven to 400 degrees F. Place 2 nonstick muffin cup pans (12 muffins each) onto baking sheets. Mix 1/2 cup hot water with granules until dissolved. Add gravy and stir until smooth. Mix in chicken, spinach, rice, and corn.
Unroll one pastry sheet onto lightly floured surface and cut into 12 pieces. Using a floured rolling pin, roll each piece into about 4"x4" squares. Gently place one pastry into each muffin cup to form basket shape and place a large spoonful of chicken filling into each. Repeat with second pastry sheet. Bake for 15-20 minutes, or until golden brown. Allow to cool for 5 minutes before removing from pan. Serve warm or at room temperature.
for Jenn....
Ingredients:
4-5 Bananas, sliced
1 box or Bag Vanilla Wafer Cookies
8 oz sour cream
8 oz Cool-Whip
1 can Eagle Brand Sweetened Condensed Milk
1 lg. pkg vanilla instand pudding mix
milk as called for on the pudding mix directions
Directions:
Line the bottom and sides of a 13x9 inch pan or casserole dish with vanilla wafers.
Layer 1/2 of the sliced bananas on top of cookies.
In a large bowl, mix together instant vanilla pudding mix according to the pkg directions. Add the sour cream and eagle brand. Fold in Cool-whip. Spoon half the mixture over the bananas.
Add another layer of wafers over the pudding mix, then the remaining bananas and last of the pudding mix.
Decorate top with remaining vanilla wafers.
Refrigerate until ready to serve.
Ingredients:
1 lb penne pasta
1/8 tsp crushed rosemary
2 pkgs sliced pepperoni, halved
1/2 cup sliced pickled pepper rings (Vlassic Pepperoncinis)
1/2 cup chopped roasted red peppers
3 1/2 cups boiling water
1/2 cup whipping cream
1/2 cup grated Parmesan cheese
Directions:
In a large skillet, layer the pasta, rosemary, pepperoni, & peppers. Add water and bring to a boil. Reduce heat, cover and simmer for about 12 minutes or until pasta is tender. Add cream and Parmesan cheese.
Toss to evenly coat everything.
Serves eight.
Ingredients:
>2 tbsp extra virgin olive oil
>1 1/3 lb. ground turkey breast
>1/2 red onion, chopped
>1/2 red bell pepper, chopped
>1 tbsp grill seasoning
>2 tbsp brown sugar
>1 tbsp Worcestershire Sauce
>1 cup tomato sauce
>Pkg Hamburger buns or Crusty Rolls
Directions:
Place a big skillet over medium-high heat. Add oil and turkey, crumbling the meat as it cooks with your spoon.
Add onion and red bell pepper.
In a small mixing bowl, combine grill seasoning, brown sugar, Worcestershire and tomato sauce. Pour Special sauce evenly over browning meat and veggies.
Stir well together. Turn heat down and simmer 10 minutes.
Pile on buns and serve!
